Modern cookery for private families

either mashed or plain. 20 to 25 minutes. FRIED PARSNEPS. Boil them until they are about half done, lift them out, and let them cool; slice them rather thickly, sprinkle them with fine salt and white pepper, and fry them a pale brown in good butter. Serve them with roast meat, or dish them under it. JERUSALEM ARTICHOKES. Wash the artichokes, pare them quickly, and throw them as they are done into a saucepan of cold water, or of equal parts of milk and water; and when they are about half boiled add a little salt to them. Take them up the instant they are perfectly tender: this will be in from fifteen to twenty-five minutes, so much do they vary in size and as to the time necessary to dress them. If allowed to remain in the water after they are done, they become black and flavourless. Melted butter should always be sent to table with them. 15 to 25 minutes. TO FRY JERUSALEM ARTICHOKES. (ENTREMETS.) Boil them from eight to twelve minutes; lift them out, drain them on a sieve, and let them cool; dip them into beaten eggs, and cover them with fine bread-crumbs. Fry them a light brown, drain, pile them in a hot dish, and serve them quickly. JERUSALEM ARTICHOKES, À LA REINE. [Illustration: Artichokes à la Reine. ] Wash and wipe the artichokes, cut off one end of each quite flat, and trim the other into a point; boil them in milk and water, lift them out the instant they are done, place them upright in the dish in which they are to be served, and sauce them with a good _béchamel_, or with nearly half a pint of cream thickened with a rice-crustspoonful of flour, mixed with an ounce and a half of butter, and seasoned with a little mace and some salt. When cream cannot be procured use new milk, and increase the proportion of flour and butter. MASHED JERUSALEM ARTICHOKES. Boil them tender, press the water well from them, and then proceed exactly as for mashed turnips, taking care to dry